Butternut squash soup with chilli & crème fraîche

Butternut squash soup with chilli & crème fraîche

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(234 ratings)

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Cooking time

Prep: 15 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 4

Come in from the cold to a warming bowlful of autumn

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition

kcalories
264
protein
5g
carbs
28g
fat
15g
saturates
7g
fibre
6g
sugar
17g
salt
0.61g

Ingredients

  • 1 butternut squash, about 1kg, peeled and deseeded
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 onions, diced
  • 1 garlic clove, thinly sliced
  • 2 mild red chillies, deseeded and finely chopped
  • 850ml hot vegetable stock
  • 4 tbsp crème fraîche, plus more to serve

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Method

  1. Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
  2. While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  3. Tip the squash into the pan, add the stock and the crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

Recipe from Good Food magazine, October 2009

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Comments

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lesleylafferty's picture
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Just made this soup for tomorrow's working lunch, very easy to make with great flavour, butternut squash never seems to be easy to peel and chop though...there must be a knack to it!...anyway..loved it!

jabber1512's picture

Lovely soup - my daughter who alledgely doesnt like chillis said this was the nicest soup she had ever had

flowers66's picture

This soup is gorgeous. Added more butter and creme fraiche.

ammybsas's picture
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My husband really enjoyed this soup! I'll definitely make it again!

natalia5294's picture
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This soup was very easy to make, and turned out really tasty! I've had butternut squash soups before which were very bland and watery, but this one had a lovely flavour, the chilli really went well with the butternut squash, and it turned out nice and thick once blended, just how my boyfriend and I like it.
It was the first time my boyfriend tried anything with butternut squash in it , and he loved it. I'll definitely be making this again.

darrellsimpson's picture
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Made this today. It was perfect. I made it with my own bread and was B.E.A.U.T.I.F.U.L nice and creamy and took almost no effort. Makes quite a bit so will definitely freeze some next time for lunches. Will make with half fat creme fraîche next time for that extra healthy kick. I even gave some to my one year old he loved it as well!

mrs_counsell's picture
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I added more Creme friache and about 2 teaspoons of dried chilli flakes as I like a lot of heat! Yummy soup!!!

mattbray85's picture
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Made using two sticks of celery instead of the second onion (all I had!), but still VERY nice!

erinniimi's picture
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Really enjoyed this soup. Made it in my slow cooker, and made the leftovers into a curry type dish by adding stock, lentils, potatoes and curry powder by slowcooking it overnight and serving with rice as a healthier alternative to a traditional sauce!

patricia_jones2408's picture

I made this soup on Saturday and my boyfriend and I were very impressed with the outcome. I added some diced pan-fried chorizo to it just before serving. I will definitely be making this again.

laireyclairey's picture
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I didn't have any chillis so used some medium hot sweet chilli sauce (about 2 dessert spoon full) and found it delicious! Love this soup!

angiegough81's picture
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Lovely soup, made it for a starter on Boxing Day and everyone commented on how nice it was. Really easy to make too which is always a bonus!

jon_bennett's picture

Never been a great lover of soup but this is lovely and really simple

sasher's picture
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I love this simple recipe. I added sweet potato with it as well which made it taste even more yummy. I did add a bit too much chilli though which certainly gave it some heat but great for the cold spell we had in winter.

graley's picture
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I make a lot of soup as a way of increasing my children's veg intake.
However this was not one of my favourites. I like butternut squash in soup but found this particular soup rather cloying.

bat_bren's picture
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Great winter warmer to freeze

emmas29's picture
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I am a great soup lover, and this quite possibly is the best I have ever tasted!!! I have had it twice in the past week, and could eat another pan full right now!
I used 'Courge de Nice' (a very large dense orange fleshed squash with a flavour similar to butternut), and to cut down on the calories I left out the butter and used low fat crème fraiche. I also fried some cumin seeds with the onion and chilli. Delicious!!!!!!

gtownshend's picture
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Made it for an American friend for thanks giving, it was AMAZING! and so easy i am making it for christmas now

juliafrancis's picture
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I used rapeseed oil for roasting in my Philips Air Frfyer! Bought ready cubed butter nut squash! Used my liquidiser to blend. Much easier than stick blender. Go easy on the chillies you can add more if needed... I used low fat fromage frais instead of creme fraiche. Tastes absolutely delicious ! Very healthy ! Will be making this regularly!

tb0134's picture

I did this one as part of a healthy meal for 44 Fit Fans at Hibernian FCs Community Foundation. Roasted the diced butternut and also added diced sweet potato, used rapeseed oil forthe roasting and used dried chilli seeds rather than fresh, and passed the blitzed mix through a seive. Heated it up in a slow cooker for 3 hours, and drizzled a 0% Greek Yoghurt and light Soya milk mix with a syringe when serving.
Went down very well, and had a nice hot afterkick to it! as well as being about as low fat as you could get.

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